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How to Cook Mushrooms with Port Wine and Balsamic Sauce

Mushroom Poster PrintThis is an absolute must when you eat grilled steak, that’s for sure…

…But when was the last time you thought of using mushrooms as a side dish for dinner?

This recipe is super quick, super easy and super tasty. Try it out for size!

Type: Side Dish Recipe or Sauce Recipe
Serve With: Filet Mignon or a great steak
Prep Time: 7 min
Cook Time: 12-15 min

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.


  • 24 oz. Mushrooms – Use a variety of different mushrooms – Sliced
  • 1 Onion – Diced
  • 1 large clove Garlic – Or 2 smaller ones, finely minced
  • 1 1/2 tbsp Olive Oil
  • 1 tsp Butter
  • 1/4 cup Port Wine – Cooking Sherry or another fortified red wine
  • 2 tbsp Aged Balsamic Vinegar – Aged from Modena is best.
  • 4 leaves fresh Basil – Chiffonade
  • 2 tbsp fresh Parsley – Chopped
  • 1/2 tsp Oregano
  • 1/4 tsp Red Chili Flakes
  • Freshly Cracked Black Pepper – To taste
  • Sea Salt – To taste


  1.   Heat a large frying pan to medium heat with olive oil.
  2. Once it’s hot, add onions and sautee for about 4 minutes.
  3. Add mushrooms, chili flakes, black pepper and oregano (if dried) and continue to sautee until mushrooms start to sweat and leach their water.
  4. Add garlic and sautee for an additional 2 minutes.
  5. Add port wine, balsamic vinegar, fresh herbs. Stir and reduce until it’s not too saucy anymore.
  6. Finish with butter by stirring it in thoroughly.
  7. Serve on top of pasta, as a side dish or on top toast with this mixture and Enjoy!


I hope you enjoyed this Mushroom Recipe on Cooking With Kimberly. Until next time…

Eat Deliciously!

[tags]mushrooms, mushroom recipes, side dish recipe, side dish with mushrooms, mushrooms and wine saue, mushrooms and balsamic[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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  1. Your mushroom and balsamic sauce recipe sounds great. I can’t wait to try it. I love that it’s your husband’s birthday request.

    I import a premium quality balsamic reduction – Mandarano Balsamic Glaze & Sauce – made from an award-winning 400-year old Modena family recipe. All the works been done for you – it’s ready to use. As you appreciate good food and good balsamic, I thought you would be interested.

    Buon appetito,
    Janet Mandarano
    Mandarano Balsamic Glaze & Sauce

    Post a Reply
    • Thank you for this suggestion! I love balsamic and use it so often – it’s the most used vinegar in our household!

      Kimberly 🙂

      Post a Reply
  2. “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.

    Post a Reply


  1. ‘Cooking with Kimberly’ Featured on iFood.tv – Dec. 7, 2012 : The 'How to Cook' Blog - [...] Be sure to check out my full recipe for How to Cook Mushrooms with Port Wine & Balsamic Sauce…
  2. National Mushroom Month: A Luscious Occassion | The 'How to Cook' Blog - Cooking with Kimberly - […] Try out Kimberly’s Mushrooms with Port Wine & Balsamic: […]

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